超高压技术在低温肉制品加工中的应用

doi:10.7506/rlyj1001-8123-200808006

Download: PDF (325 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract This article introduced the effects of ultra-high pressure on microorganism, texture, flavor, storage life of meat when meat was treated by ultra-high pressure.The actuality,problem, develop of ultra high pressure treatments of pasteurized meat products were discussed in the article.

Key words： Ultra-high pressure Meats Pasteurized meat products

:

TS205.8

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Zhi Tie-niu
	Jia Pei-qi

Cite this article:

Zhi Tie-niu,Jia Pei-qi. Ultra-highpressure Processing Technology for the Pasteurized Meat Products[J]. Meat Research, 2008, 22(8): 26-30.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200808006 OR https://www.rlyj.net.cn/EN/Y2008/V22/I8/26

[1]	CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng. Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage[J]. Meat Research, 2023, 37(5): 11-17.